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Showing posts from December, 2014

Happy New Year to You!

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Prime Rib Roast, My Favorite!

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We splurge here for our Christmas Eve dinner with a big beefy prime grade of beef for our rib roast, roasted to mouthwatering perfection for the occasion.




This would be great for any special day ~ succulent prime rib.  This is, hands down, my favorite meat, the rarer, the better. 
I followed the advice from a butcher at Orchard Prime Meats, our superb butcher shop, starting the roast in a very hot oven to sear the outer surface for a crusty exterior, and finishing at a lower temperature.  An accurate meat thermometer is a necessity.




It’s easy to cook, easier than roasting a turkey, and turns out as good as any 5-star steak restaurant could do it!
Prime Rib Roast
Ingredients:
3 ribs, 7 to 8 pounds, “prime” rib roast
2 tablespoons extra-virgin olive oil
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons freshly ground pepper
Method:
Allow meat to come to room temperature.
Preheat oven to 450 degrees.
Pat roast dry with a paper towel.
Make a rub of remaining ingredients and rub seasonings all over…

For You This Christmas...

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“I have always thought of Christmas as a good time;
a kind, forgiving, generous, 
pleasant time;
a time when men and women seem to open their hearts freely
and so I say,
God bless Christmas!

Charles Dickens



Here's wishing you all a very Merry Christmas!
Keep Calm and  Eat another Cookie!





Cocoa Snickerdoodles

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You remember those cookies, from way back when, Snickerdoodles?  Well, here’s the chocolate version for all you chocoholic cookie lovers!
These simple little cookies go overboard with good flavors ~ cinnamon and chocolate.  They’re a dark little chewy cookie with a sparkle.




They start out with butter and sugar, like the traditional snickerdoodle, with a little cream of tartar for the soft perfect texture.  I slightly adapted this Food Network Magazine recipe, by using Hershey’s Special Dark Cocoa for the best ever-chocolate taste, and Saigon Cinnamon for its sweet, especially rich, cinnamon flavor. 
Don’t over-mix the ingredients; combine them just well enough to produce the classic snickerdoodle chewiness.  Roll in cinnamon sugar to finish them off. 




This is a scrumptious twist on the traditional recipe.  They’re chocolaty without being overly sweet; they have a sugary crunchy crust, and an almost cake-like center ~ with a sparkle to boot.

Caramel-Coconut Cookies

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Many of you ~ like my family ~ go bananas for anything chocolate.  Not me ~ I go bananas for caramel and coconut!




These rich cookies are crunchy on the outside and creamy, maybe a little chewy toward the center, a perfect combination to me.  The recipe belongs to Better Homes and Gardens, and I liked it so much, I doubled it:  all the more to share.  They’re easy cookies to make and good for the season.



N’uff said:  If you like the two, you’ll be addicted to these!  Just make them, and you’ll see…
Caramel-Coconut Cookies
Ingredients:
½ cup shortening
½ cup butter, softened ½ granulated sugar ½ packed brown sugar 1 teaspoon baking powder ¼ teaspoon salt 1/8 teaspoon baking soda

Pineapple Thumbprints

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When I bite into one of these little gems, it’s like capturing the essence of Hawaii, my favorite destination!

It’s a buttery sugary treat with a creamy filling nesting in the thumbprint.  It’s a cookie that is filled with the delicious flavor of pineapple.  This recipe, from Food Network Magazine, can easily be doubled.

Rich and Creamy Buckeye Candy ~ OHIO!

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After we moved to Louisville, when I was a teenager, Dad gave me several Buckeye nuts for good luck ~ I still have them to this day, with one being in my purse all the time.  They always remind me of him…

I’m a Buckeye at heart ~ was born in Ohio, lived there through my early years; my extended family still lives there.  It’s almost a shame ~ I’ve never made Buckeye Candy until now. 


There are about a zillion recipes over the Internet for this delicious confection; this one belongs to Jif.  It’s not a candy that is made often in this neck of the woods, so that makes it even more of a treat with it’s taste similar to Reese’s Peanut Butter Cups.


The buckeyes are dipped in chocolate in a manner to duplicate the nut from the Buckeye tree, the state tree of Ohio.  They have a smooth peanut butter filling that is coated with rich semi-sweet chocolate.  It’s an easy recipe, which you will probably want to double like I do. 


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I want to enjoy my life, and food is a big part of it.

~ Gwyneth Paltrow





ʟɪᴋᴇ ᴏɴ ғᴀᴄᴇʙᴏᴏᴋ

Dinner Party

Dinner Party
Jules-Alexandre Grun

Since 2009